☆ Soaking water from the rehydrated red kidney beans
☆ Tinned tomatoes
1 tin (400 ml)
☆ Chilli powder
☆ Curry powder
☆ Soup stock cube
☆ Japanese Worcestershire-style sauce
1 teaspoon + 1/2 teaspoon
☆ Bay leaf
a small amount
Chilli powder, Tabasco (to adjust the hotness)
Seasoned coarsely ground black pepper
Rinse and clean the dried kintoki or red kidney beans. Measure 150 g to obtain 400 g of cooked beans.
Soak the beans in bowl of water. Cover with cling film and refrigerate overnight.
After soaking it overnight, the skin of the beans shouldn't be wrinkled.
Place the beans and soaking liquid into a pot. Cover and bring to the boil. Turn the heat to low and cook over 20 minutes. Turn the heat off and let stand for 15 minutes.
Check that the beans are soft and plump. Do not overcook. Reserve the cooking liquid as it is to be used later.
Chop the ○ vegetables finely.
Heat olive oil in a pot and add the Step 6 vegetables and minced beef and pork mix. Fry and season lightly with salt and pepper.
Once the meat turns brown, add the white wine and continue to cook.
Add the flour and fry quickly.
Add all the ☆ ingredients and red kidney beans. Bring back to the boil over a medium heat and turn the heat to very low. Cook for 30 minutes. Stir occasionally as the bottom of the pot may burn. Turn off the heat and let stand for 20 minutes.
Season with salt and pepper. If you want to make it spicy hot, add chilli powder or Tabasco. Sprinkle on the parsley.
In Mexico, they use red kidney beans, which are similar to kintoki beans found in Japan. You can use either soy beans or mixed beans.
Story Behind this Recipe
I love chilli con carne. I measured the seasonings to recreate the dish easily at home.
After coking, adjust the spiciness and saltiness to your liking.
Compared to red kidney beans, the skins of kintoki beans are delicate, so avoid overcooking. If you use tinned beans preserved in brine, it will be much easier to make this.